Free Range Friday
at Harbour & Jones
As Patrons of the British Hen Welfare Trust,
and eager to get baking at any opportunity,
Harbour & Jones are supporting
Free Range
Fridays
with a celebration of Yorkshire Puddings in
their staff restaurants and hospitality suites. On offer is
a range of delicious savoury and sweet fillings for the
freshly baked Yorkshires. They thought they’d share the
recipes they are using.
BAKEWELL YORKSHIRES
Makes 8 large or 12 small puddings
YORKSHIRE PUDDINGS
140
g plain flour
4
free range eggs
200
ml milk
sunflower oil , for cooking
BAKEWELL FILLING
2
heaped tbsp raspberry jam
150
g unsalted butter, at room
temperature
150
g caster sugar
3
free range eggs, beaten
1
free range egg yolk
150
g ground almonds
1
lemon, zested
1
tbsp flaked almonds
METHOD
Heat oven to 230ºC. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire
pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until
smooth. Gradually add 200ml milk and carry on beating until the mix is completely
lump-free. Pour the batter into a jug, then remove the hot tins from the oven.
Carefully and evenly pour the batter into the holes. Place the tins back in the oven
and leave undisturbed for 20-25 mins until the puddings have puffed up and
browned.
Now make the filling. Spread the jam in an even layer over the base of the pudding.
Cream together the butter and caster sugar. Gradually add the beaten eggs and
egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture
over the jam and spread level. Bake for 10 minutes. Scatter
with the flaked almonds and continue to cook for a further 5-8
minutes until golden and set.
Cool to room temperature, dust with icing sugar and serve
with pouring cream or custard.